I’ve partnered with Sam’s Club and Collective Bias to share this Creamy Carrot and Sweet Potato Soup. This healthy soup recipe is an easy way to balance out the traditional holiday food! #SimplyHealthy #CollectiveBias
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Several tins of cookies on the counter. Chocolates in a bowl on the table. Leftover turkey and mashed potatoes in the fridge. Does this sound familiar? (I didn’t even mention the cheesecake or the pumpkin pie.) There is no shortage of awesomely delicious food in our house during the holidays. But here’s the thing about that awesomely delicious food…it’s not all that healthy. That’s where soup comes in. We eat a lot of soup during the winter in the Spiced house. Not only is it a quick and easy lunch, but it helps us balance out the traditional not-so-good-for-you holiday food.
Creamy Carrot and Sweet Potato Soup
I came across this recipe for Creamy Carrot and Sweet Potato Soup when I was reading an article on the Sam’s Club Healthy Living Made Simple Magazine (app available for free on iTunes for iPhone and iPad). The article was about eating healthier during the holidays, and it pointed out that the average weight gain during the holidays is just 1 pound. 1 measly pound! But the problem is that pound is usually not lost over the year…so it just adds up over time. 5 years…5 pounds. 10 years…10 pounds. Not a good trend.
This article on Healthy Living Made Simple included several awesome sweet potato recipes…and the Creamy Carrot and Sweet Potato Soup recipe sounded like it was right up my alley. I decided to give it a shot, but I did add some cooked wild rice to the finished soup. Wild rice is loaded with fiber, so it makes you feel full longer. My wife and I actually had a similar soup at our wedding…and the wild rice mixed into the soup was a fun and tasty addition.
This Creamy Carrot and Sweet Potato Soup was quick and easy to make, and it made for some really tasty lunches, too. I grabbed a big bag of sweet potatoes at Sam’s Club for this soup, and there’s enough sweet potatoes left over to make another big batch of soup. I’ll do that on Christmas Eve so that Santa can have a fresh bowl of soup when he stops at our house! Ok, maybe I’ll let him have a cookie, too…but only if he runs a couple of laps around our house first.
Did you make a batch of this Creamy Carrot and Sweet Potato Soup? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Enjoy!
Creamy Carrot and Sweet Potato Soup
- 1½ cups uncooked wild rice
- 3 Tbsp butter divided
- 1 cup sweet onions diced
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 4¾ cups sweet potatoes peeled and cubed
- 3½ cups water
- 3 cups fat-free less-sodium chicken broth
- 3 cups carrots chopped
- ¼ cup half-and-half
- ½ tsp salt
- pinch pepper
- 2 Tbsp fresh thyme chopped
- fat-free sour cream optional garnish
- Cook the wild rice according to the package instructions; set cooked rice aside.
- Meanwhile, melt 1 Tbsp of butter in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook for 5-6 minutes, stirring occasionally, or until onions are slightly tender. Add the cinnamon and nutmeg; cook for 1 minute, stirring constantly.
- Move onion mixture to one side of the pan. Add remaining 2 Tbsp butter to open space. Increase heat to medium-high and cook for 1 minute, or until butter begins to brown. Add sweet potatoes, water, broth and carrots. Bring mixture to a boil; then reduce heat and simmer (covered) for 35 minutes, or until vegetables are tender.
- Using an immersion blender, puree the soup until smooth. (Note: If you don’t have an immersion blender, then you can puree this soup in a blender. Just puree half the soup at a time, but make sure to remove the center piece of the blender lid to allow steam to escape. Place towel over lid opening to avoid splattering. Blend until smooth. Repeat with remaining half of the soup.)
- Stir in the cooked wild rice, half-and-half, salt and pepper; garnish with fresh thyme and sour cream (optional).
Looking for more tasty, low-calorie soup recipes? Check out these other favorites, too: